In the food processor or a large bowl, combine the flours, chives, salt, and pepper. Cut in the shortening until the mixture resembles coarse meal. Slowly blend in the water to form a dough that will hold together in a cohesive ball.

Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out into a thin rectangle 1/16 to 1/8 inch thick. Sprinkle lightly and evenly with a little salt and paprika, if desired, and roll over the dough lightly with the rolling pinWith a sharp knife or a cookie cutter, cut into 2 inch squares or other shapes. Transfer them to an ungreased baking sheet. Prick each cracker 2 or 3 times with the tines of a fork.

Bake for 15 to 20 minutes, or until golden brown. Some crackers will brown more quickly than others, so keep a careful watch during the last five minutes of baking. Remove to a rack to cool. VARIATIONS: For the ultimate baked potato cracker, substitute sour cream for the water and crumble crisp bacon into the flour. Increase or decrease the amount of pepper to taste.